Monday, January 26, 2015

Carrot-Mushroom Loaf

I knew when I put this meal on my menu for the week that it wasn't going to be a family favorite. But for some reason, the recipe intrigued me enough to brave the critics and give it a try anyway.
The result was a bit odd, but in a good way. It's not really a loaf at all, but more like a highly textured casserole (I would use the smallest setting on my grater for the carrots next time). I thought the flavor combination was good! But, as expected, my gingersnaps were not huge fans. They did okay eating it the first time (I made sure not to give them a big after-school snack that day!), but when I brought out the leftovers again for a second meal, there were major groans. So I'm not sharing this recipe with you because it was a dinner-winner in my home. But I do think it was good enough for those who, like me, have some strange taste buds and are drawn to this sort of dish!

In a large skillet, saute onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to sauté for about 10 more minutes.

In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sautéed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.

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I am the wife of an amazing man, mother of three precious children, and enjoy filling our home with good food for all to enjoy! I love trying new recipes and am especially excited when I find something packed with whole foods that everyone loves. I try to be aware of the nutritional value of what we eat, but won't shy away from a good dessert every now and then. I hope you enjoy this site and find a few new things to try out for yourself. Leave a comment and let me know what you think!